Low Fat Chicken Tamale Pie

Tamales are one of my favorite Mexican dishes. To bring those flavors into my own kitchen, I developed a Low Fat Chicken Tamale Pie inspired by Pinch of Yum. I use corn muffin mix to make a pie crust, and then top it with enchilada sauce, shredded chicken and cheese. My family loves the spicy, savoriness of the meat and sauce in contrast with the sweet, corny bottom crust. For even more spice, I love to add a can of diced green chilies to my Mexican-inspired dishes for a more authentic taste. Make this recipe for my Low Fat Chicken Tamale Pie, and add it in your weekly dinner rotation!

Recipes Similar to Low Fat Chicken Tamale Pie:

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Skinny Sour Cream Chicken Enchiladas

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What Makes This Dish Low Fat?

The ingredients have everything to do with keeping this recipe low fat. Using full-fat ingredients in place of the low fat will change the nutritional facts at the end of this recipe. As written, I use egg whites, skim milk, reduced-fat shredded cheese, and reduced-sodium taco seasoning. By using ingredients with less sodium, you can control how salty you would like your final dish.

Swapping out ingredients for low fat options is a great way to maintain a healthy weight. Low fat ingredients also allow you to eat more indulgent dishes without the guilt. For more low fat meals, try my Slow Cooker Healthy Butternut Squash Soup Recipe.

Ingredients for Low Fat Chicken Tamale Pie

• boneless, skinless chicken breast
• red enchilada sauce
• egg whites
• skim milk
• cream-style corn
• diced green chilies
• reduced-sodium taco seasoning
• crushed red pepper flakes
• reduced-fat, shredded Mexican cheese blend
• corn muffin mix
• fresh cilantro

How to Make Low Fat Chicken Tamale Pie

Begin with preheating your oven to 400ºF. In a large bowl, combine skim milk, egg whites, ½ tbsp taco seasoning, red pepper, cream-style corn, corn muffin mix and green chilies. Stir ingredients until moist and then transfer mixture into a round pie plate coated with non-stick cooking spray.

Bake at 400ºF for 20-25 minutes. Corn cake will be done when golden brown. While corn cake is baking, toss shredded chicken with remaining 1 Tbsp taco seasoning in a small bowl. Remove corn cake from oven and pierce generously with fork, making indentations all over corn cake. Pour red enchilada sauce over pierced corn cake. Top enchilada sauce with chicken and sprinkle with cheese.

Continue to bake for 10-15 minutes until cheese is melted.

Remove from oven and let stand for 5 minutes. Cut into 8 equal size slices. Top with fresh cilantro and/or (optional) reduced-fat sour cream before serving.